| Size | Price | Stock | Qty |
|---|---|---|---|
| 500mg |
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| 5g |
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| Other Sizes |
| Targets |
Disodium 5'-inosinate primarily targets umami taste receptors on the tongue. It binds to these receptors and stimulates taste nerves, allowing the brain to perceive umami. The compound also serves as a substrate for inosine-5'-monophosphate dehydrogenase (IMPDH), an enzyme involved in purine nucleotide metabolism. It participates in the biosynthesis of adenine and guanine nucleotides and is an intermediate in purine nucleotide interconversion. Disodium 5'-inosinate is a precursor for ATP and DNA synthesis.
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|---|---|
| ln Vitro |
In vitro, Disodium 5'-inosinate is used as a substrate to study the distribution, specificity, and kinetics of inosine-5'-monophosphate dehydrogenase (IMPDH). The compound binds to umami receptors in taste bud cells and stimulates taste nerve signaling. It can be hydrolyzed to yield inosine and inorganic phosphate under acidic or enzymatic conditions. Studies indicate that Disodium 5'-inosinate can significantly enhance the sensory properties of food products when used in conjunction with monosodium glutamate. The compound is obtained from bacterial fermentation.
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| ln Vivo |
In vivo, Disodium 5'-inosinate functions as a flavor enhancer through its interaction with taste receptors on the tongue. It stimulates taste nerves, allowing the brain to perceive umami. The compound participates in purine nucleotide metabolism and is involved in the biosynthesis of ATP and DNA. It is metabolized to inosine and inorganic phosphate. Disodium 5'-inosinate is used as a food additive and flavor enhancer. Its effects on taste perception have been well-characterized in sensory studies.
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| Enzyme Assay |
In vitro enzyme assays for Disodium 5'-inosinate involve measuring inosine-5'-monophosphate dehydrogenase (IMPDH) activity. IMPDH catalyzes the conversion of IMP to xanthosine monophosphate (XMP). Enzyme activity is monitored by spectrophotometric or HPLC-based methods. The compound serves as the substrate for these assays. Kinetic parameters such as Km and Vmax are determined. For umami receptor binding studies, receptor binding assays using cells expressing umami taste receptors may be performed. Assays are performed in appropriate buffer systems with positive controls.
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| Cell Assay |
In vitro cell-based assays for Disodium 5'-inosinate are conducted in taste bud cells or cells expressing umami receptors. Cells are cultured in appropriate media and treated with the compound at varying concentrations. Receptor activation is measured by calcium imaging or other signaling assays. For metabolic studies, cells are treated with the compound and nucleotide levels are measured by HPLC or LC-MS. Cell viability is assessed by standard assays. Experiments are performed in triplicate with appropriate controls. The compound’s effects on purine nucleotide metabolism are evaluated in various cell types.
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| Animal Protocol |
In vivo animal studies for Disodium 5'-inosinate are conducted in taste perception studies. Animals are trained to detect umami taste, and their responses to the compound are measured. The compound’s effects on food intake and preference may be assessed. For metabolic studies, animals are administered the compound and purine nucleotide levels in tissues are measured. Disodium 5'-inosinate is typically administered orally or via diet. Animals are monitored for clinical signs, and blood/tissue samples are collected for biochemical analysis. Studies are conducted in accordance with institutional animal care guidelines.
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| ADME/Pharmacokinetics |
Disodium 5'-inosinate (MW 392.17 g/mol, C10H11N4Na2O8P) is a nucleotide salt with high water solubility. It is obtained from bacterial fermentation. The compound is stable under recommended storage conditions. Following oral administration, it is metabolized to inosine and inorganic phosphate. The compound participates in purine nucleotide metabolism and is involved in the biosynthesis of ATP and DNA. Pharmacokinetic parameters would be determined in species-specific studies. Its role as a flavor enhancer is well-established in food science.
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| Toxicity/Toxicokinetics |
Disodium 5'-inosinate is generally recognized as safe as a food additive. The compound is a nucleotide naturally present in foods and is obtained from bacterial fermentation. No significant adverse effects have been reported at research-use concentrations. The compound is intended for research use only. Standard laboratory safety practices should be employed when handling this compound. Comprehensive toxicological evaluation is available from food safety studies.
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| Additional Infomation |
Inosine disodium is a purine ribonucleotide monophosphate. Inosine 5'-monophosphate is a purine nucleotide with inosine as its base and a sugar moiety esterified with a phosphate group.
Disodium 5'-inosinate is a nucleotide-based umami agent and flavor enhancer. It binds to umami receptors and stimulates taste nerves. The compound is an intermediate in purine nucleotide biosynthesis and is involved in ATP and DNA synthesis. It is used as a substrate to study IMPDH kinetics. Disodium 5'-inosinate is obtained from bacterial fermentation. It can significantly enhance food sensory properties when used with monosodium glutamate. All applications are limited to non-human research use. |
| Molecular Formula |
C10H11N4NA2O8P
|
|---|---|
| Molecular Weight |
392.1696
|
| Exact Mass |
392.01
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| CAS # |
4691-65-0
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| PubChem CID |
135414245
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| Appearance |
White to off-white solid powder
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| Density |
2.31g/cm3
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| Boiling Point |
851.4ºC at 760 mmHg
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| Melting Point |
175 °C
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| Flash Point |
468.7ºC
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| Hydrogen Bond Donor Count |
3
|
| Hydrogen Bond Acceptor Count |
10
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| Rotatable Bond Count |
3
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| Heavy Atom Count |
25
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| Complexity |
544
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| Defined Atom Stereocenter Count |
4
|
| SMILES |
C1=NC2=C(C(=O)N1)N=CN2[C@H]3[C@@H]([C@@H]([C@H](O3)COP(=O)([O-])[O-])O)O.[Na+].[Na+]
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| InChi Key |
AANLCWYVVNBGEE-IDIVVRGQSA-L
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| InChi Code |
InChI=1S/C10H13N4O8P.2Na/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17;;/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20);;/q;2*+1/p-2/t4-,6-,7-,10-;;/m1../s1
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| Chemical Name |
disodium;[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl phosphate
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| HS Tariff Code |
2934.99.9001
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| Storage |
Powder -20°C 3 years 4°C 2 years In solvent -80°C 6 months -20°C 1 month Note: This product requires protection from light (avoid light exposure) during transportation and storage. |
| Shipping Condition |
Room temperature (This product is stable at ambient temperature for a few days during ordinary shipping and time spent in Customs)
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| Solubility (In Vitro) |
H2O : ~250 mg/mL (~637.48 mM)
DMSO :< 1 mg/mL |
|---|---|
| Solubility (In Vivo) |
Solubility in Formulation 1: 50 mg/mL (127.50 mM) in PBS (add these co-solvents sequentially from left to right, and one by one), clear solution; with sonication.
(Please use freshly prepared in vivo formulations for optimal results.) |
| Preparing Stock Solutions | 1 mg | 5 mg | 10 mg | |
| 1 mM | 2.5499 mL | 12.7496 mL | 25.4991 mL | |
| 5 mM | 0.5100 mL | 2.5499 mL | 5.0998 mL | |
| 10 mM | 0.2550 mL | 1.2750 mL | 2.5499 mL |
*Note: Please select an appropriate solvent for the preparation of stock solution based on your experiment needs. For most products, DMSO can be used for preparing stock solutions (e.g. 5 mM, 10 mM, or 20 mM concentration); some products with high aqueous solubility may be dissolved in water directly. Solubility information is available at the above Solubility Data section. Once the stock solution is prepared, aliquot it to routine usage volumes and store at -20°C or -80°C. Avoid repeated freeze and thaw cycles.
Calculation results
Working concentration： mg/mL；
Method for preparing DMSO stock solution： mg drug pre-dissolved in μL DMSO (stock solution concentration mg/mL). Please contact us first if the concentration exceeds the DMSO solubility of the batch of drug.
Method for preparing in vivo formulation:：Take μL DMSO stock solution, next add μL PEG300, mix and clarify, next addμL Tween 80, mix and clarify, next add μL ddH2O，mix and clarify.
(1) Please be sure that the solution is clear before the addition of next solvent. Dissolution methods like vortex, ultrasound or warming and heat may be used to aid dissolving.
(2) Be sure to add the solvent(s) in order.
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